Blueberry Lemon Cobbler Recipe

Name: Blueberry Lemon Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cake flour selfrising; 3/4 cup butter, unsalted; 1 1/4 cups buttermilk; 3 pints blueberries rinsed, picked over; 3/4 cup sugar; 2 teaspoons lemon zest finely grated; 1/2 teaspoon nutmeg freshly grated; 1/2 teaspoon cinnamon ground; 3 tablespoons butter, unsalted; 1 x buttermilk; 1 x sugar

Servings: persons

3 cups cake flour selfrising
3/4 cup butter, unsalted
1 1/4 cups buttermilk
3 pints blueberries rinsed, picked over
3/4 cup sugar
2 teaspoons lemon zest finely grated
1/2 teaspoon nutmeg freshly grated
1/2 teaspoon cinnamon ground
3 tablespoons butter, unsalted
1 x buttermilk
1 x sugar

1
FOR THE DOUGH: Place flour in a bowl and rub in butter until fine and mealy.
2
Do not allow to become pasty.
3
Stir in 1 cup of the buttermilk, adding the remainder if necessary.
4
Press dough together on a floured surface, wrap and allow to rest while preparing filling.
5
FOR THE FILLING: Preheat oven to 450F and set rack in the middle level.
6
Place blueberries in a bowl and add remaining filling ingredients, except butter.
7
Toss well to combine and pour filling into a 2-quart gratin dish or other baking dish.
8
Distribute pieces of the butter evenly on the filling.
9
On a floured surface, with the palms of the hands, press out the dough to the size of the baking dish and slide a thin cookie sheet under it.
10
Slide the dough onto the filling.
11
Cut 3 or 4 vent holes in the crust with the point of a knife.
12
Paint the top crust evenly with the buttermilk and sprinkle with sugar.
13
Bake the cobbler about 20 minutes, until crust is well colored and filling is bubbling.
14
Cool slightly on a rack and serve warm or at room temperature with whipped cream or vanilla ice cream.

1683

kcal

Calories

122

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups cake flour selfrising, 3/4 cup butter, unsalted, 1 1/4 cups buttermilk, 3 pints blueberries rinsed, picked over, and more.

Yes, Blueberry Lemon Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Lemon Cobbler

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